Ingredients

Instructions

1. 1Toast whole black peppercorns in a dry skillet, crush them, and set aside.
2. 2Cook spaghetti in boiling salted water. Keep water slightly less salted than usual since guanciale and cheese are salty.
3. 3Render the guanciale in a cold pan over low-medium heat until the fat is clear and the meat is crispy. Turn off heat and keep guanciale and its rendered fat in the pan.
4. 4Whisk egg yolks, grated cheeses, and half the cracked pepper in a bowl to form a thick paste.
5. 5Drain pasta 2 minutes before al dente, reserving 1 cup of starchy pasta water.
6. 6Add pasta directly to the pan with guanciale and toss to coat. Let cool for 30 seconds.
7. 7Pour egg-cheese paste over the pasta and vigorously toss off the heat, adding a splash of hot pasta water to emulsify the fat and cheese into a velvety, glossy sauce. Do not apply direct heat to avoid scrambling.
8. 8Plate immediately, topping with remaining crispy guanciale, extra Pecorino, and cracked black pepper.